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Beet And Carrot Cake

Whats.Cooking's picture
Ingredients
  Oil 180 Milliliter (3/4 Cup)
  Sugar 375 Milliliter (1 1/2 Cups)
  Egg yolks 3
  Vanilla extract 1 Teaspoon (5 Milliliter)
  Hot water 45 Milliliter (3 Tablespoon)
  All purpose flour 500 Milliliter (2 Cups)
  Baking powder 1 Tablespoon (15 Milliliter)
  Salt 1⁄4 Teaspoon (1 Milliliter)
  Cinnamon 1 Teaspoon (5 Milliliter)
  Carrots 2 Cup (32 tbs), finely chopped (500 Milliliter)
  Beets 1 Cup (16 tbs), finely chopped (250 Milliliter)
  Nuts 125 Milliliter, chopped (1/2 Cup)
  Egg whites 3
Directions

–  Preheat oven to 350 °F (175 °C).
–  Butter an 8-inch (20-cm) round pan.
–  In a bowl, combine oil, sugar, egg yolks, vanilla extract and water.
–  In a separate bowl, sift dry ingredients and fold them into first mixture.
–  Add carrots, beets, and chopped nuts. Stir well.
–  Beat egg whites until stiff peaks form. Gently add to batter.
–  Pour batter into cake pan and bake about 50 minutes.
–  Ice the cake with a vanilla icing, and decorate it with cherries and chocolate sprinkles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Vegetable
Interest: 
Everyday

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